The veal and pasta take just minutes to make. Get all of the ingredients ready before you start cooking and serve the meal immediately.
Fred Tasker’s wine suggestion: Creamy Gorgonzola calls for a big red wine like merlot.
Helpful Hints:
• Any type of blue veined cheese can be used. Look for crumbled blue-veined cheese in the dairy section of the supermarket.
• Use a nonstick skillet that just fits the veal in one layer. If it is too big, the sauce will evaporate while cooking.
Countdown:
• Place water for linguine on to boil.
• Prepare all ingredients.
• Make linguine.
• Make veal.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 2, 6-ounce veal cutlets, 1 small package crumbled Gorgonzola cheese, 1 small package fresh or dried linguine, 1 bunch parsley and 1 small jar sweet pimento.
Staples: Flour, skim milk, olive oil, olive oil spray, salt and black peppercorns.
Veal Gorgonzola
3 tablespoons flour
Salt and fresh ground black pepper
2, 6-ounce veal cutlets
Olive oil spray
3/4 cup skim milk
1/4 cup crumbled Gorgonzola cheese
2 tablespoons chopped parsley
Place flour on a plate and season with salt and pepper to taste. Dip the veal cutlets in the flour coating both sides; shake off extra flour.
Heat a small, nonstick skillet over medium-high heat and spray with olive oil spray. Add one cutlet at time. Brown cutlets one at a time, 2 minutes on the first side, 1 minute on the second. Transfer to a serving dish and season with salt and pepper to taste. Add the milk to the skillet and scrape up the brown bits in the bottom of the pan, about 10-15 seconds. Add the Gorgonzola cheese and stir to melt the cheese and make a smooth sauce. Taste for seasoning. Add pepper if needed. The cheese should provide enough salt. Spoon sauce over cutlets and sprinkle with chopped parsley. Makes 2 servings.
Per serving: 350 calories (29 percent from fat), 11.4 g fat (5.1 g saturated, 4.1 g monounsaturated), 154 mg cholesterol, 45.3 g protein, 15.6 g carbohydrates, 1.1 g fiber, 419 mg sodium.
Fresh Linguine with Sweet Pimentos
1/4 lb. fresh linguine
1 tsp. olive oil
3/4 cup drained sweet pimento, cut into 1/4-inch strips
Salt and freshly ground black pepper
Place a large saucepan with 3 to 4 quarts water on to boil. Add linguine and boil 3 minutes if fresh, 9 minutes if dried. Drain leaving about 2 tablespoons water in the pot. Add oil, pimento and drained linguine to the pot. Add salt and pepper to taste. Toss well. Makes 2 servings.
Per serving: 248 calories (12 percent from fat), 3.3 g fat (0.5 g saturated, 1.8 g monounsaturated), no cholesterol, 8.2 g protein, 46.2 g carbohydrates, 3.2 g fiber, 13 mg sodium.
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